Tag: Recipe

• 1/3 cup plus 1/2 cup panko
• 1/3 cup plus 1/2 cup finely grated Parmesan cheese (about 2 ounces)
• 1 tablespoon olive oil
• 1 large egg
• 2 pounds ground beef
• 1/2 cup minced yellow onion (from about 1/2 medium onion)
• 1/4 cup finely chopped fresh basil leaves
• 2 medium garlic cloves, minced
• 1 tablespoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 6 ounces whole-milk mozzarella cheese, medium dice
• 3 cups Basic Tomato Sauce or marinara sauce

1. Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place a 12-well muffin pan on the baking sheet and coat the wells and the top of the pan with cooking spray (alternatively you can use olive oil to coat the pan); set aside.
2. Using your fingers, combine 1/3 cup of the panko, 1/3 cup of the Parmesan, and the measured olive oil in a small bowl until evenly moistened; set aside.
3. Place the egg in a large bowl and beat it with a fork to break it up. Add the remaining 1/2 cup panko and 1/2 cup Parmesan, the chicken, onion, basil, garlic, salt, oregano, and pepper. Using clean hands, mix everything until combined (don’t squeeze or overwork the mixture).
4. Divide the mixture among the wells of the muffin pan. Evenly divide the mozzarella pieces among the wells, nestling them into the center of the chicken mixture and making sure to enclose them. Smooth out the tops of the “muffins.”
5. Sprinkle the reserved panko-Parmesan mixture evenly over the tops of the meatloaf muffins and gently press to adhere.
6. Place the baking sheet with the muffin pan on it in the oven and bake until the meatloaf muffins are cooked through, about 20-25 minutes. Meanwhile, heat the tomato or marinara sauce and keep it warm.
7. When the meatloaf muffins are done cooking, set the oven to broil and broil until the panko topping is golden brown, about 3 to 4 minutes. Remove the baking sheet to a wire rack and let cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the meatloaf muffins. Serve immediately with the tomato or marinara sauce.

Original Recipe Source

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• 1 1/2 cups masa harina
• 1/2 cup low-sodium chicken broth
• 1/3 cup vegetable oil

For the filling:

• 1 tablespoon vegetable oil (I left this out)
• 1 pound ground beef
• 1 medium yellow onion, small dice (about 1 cup)
• 2 medium garlic cloves, finely chopped
• 1 tablespoons cider vinegar
• 1 teaspoon paprika
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 (15-ounce) can crushed tomatoes
• 1/2 cup low-sodium chicken broth
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed

Directions:

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Place all of the ingredients in a medium bowl and mix well with your hands until combined (the dough should hold together when squeezed in your hand).
3. Cover the bowl with plastic wrap and set aside.

For the filling:

1. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the beef, season with salt and pepper, and break the meat into small pieces with a spoon. Cook, stirring occasionally, until browned and cooked through, about 4 minutes. Remove with a slotted spoon to a medium bowl and set aside.
2. Reduce the heat to medium and add the onion and garlic. Cook, stirring occasionally, until the onion softens, about 4 minutes.
3. Add the vinegar and stir to combine, scraping up any browned bits from the bottom of the pan. Sprinkle in the paprika, oregano, cumin, and cayenne and stir until incorporated. Cook until the spices are fragrant, about 1 minute.
4. Return the beef to the pan, add the tomatoes, broth, and measured salt and pepper, and stir to combine. Cook until the mixture simmers, about 3 minutes. Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens slightly, about 7 minutes more. Remove the pan from the heat, taste, and season with additional salt and pepper as needed; set aside.

To assemble:

1. Remove the plastic wrap from the bowl of masa. Divide the masa evenly among the wells of a 12-well muffin pan (about 1 rounded tablespoon per well).
2. Evenly divide the filling among the masa-lined wells.
3. Bake for 20 minutes. Remove the pan from the oven and evenly sprinkle the shredded cheese over the filling. Return the pan to the oven and bake until the cheese is melted and the filling is bubbling, about 10 minutes more.
4. Remove the pan to a wire rack and let it cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the pies. 

Original Recipe

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• 1 pound ground beef
• 1 large onion sliced
• 1 large green bell pepper sliced
• 2 garlic cloves minced
• 8 oz. can of mushroom pieces drained
• 1 cup water
• 1 pack Lipton dry onion soup (if you can find it Beefy mushroom its even better)
• 8 slices of smoked provolone
• Salt and pepper
• 8 rolls or burger buns

Directions:

1. In a skillet brown ground beef and drain well of excess grease
2. Add onion, bell pepper, and garlic cook until vegetables are tender
3. Add dry soup, and mushroom and water , then cook another 10-15 minutes on medium giving the soup time to season the meat well and cook until the excess liquid cooks down.
4. Add salt and pepper as desired
5. Place a large spoon full on a bun and top with provolone

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• 1 cup mayonnaise
• 1 large egg
• 1/4 cup grated parmesan cheese
• 2 tablespoons water
• 2 tablespoons vegetable oil
• 1 garlic cloves, minced very fine
• 2 teaspoons sugar
• 1 1/2 tablespoons of toasted sesame seeds
• 1/2 teaspoon black pepper, coarsely ground
• 1/4 teaspoon salt
• 1/4 teaspoon parsley, freeze-dried and crushed

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• 1 pound extra lean ground beef
• 1/2 teaspoon sea salt
• 1 small onion, diced
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoons Italian seasoning
• 3/4 teaspoon dried oregano
• 3/4 teaspoon crushed red pepper flakes
• 1 dash hot pepper sauce, or to taste
• 1 1/2 tablespoons Worcestershire sauce
• 1/3 cup skim milk
• 1/4 cup grated Parmesan cheese
• 1/2 cup seasoned bread crumbs

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes. 
4. If you are making a sauce like I did just stick them in the sauce, but don’t stir them for 20 minutes so that the meatballs can set (if you stir them before they start firming up they will break to pieces). After 20 minutes you can stir them, then they should be completely cooked within another 10-15 minutes.

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